[Sca-cooks] What is samidh flour?

[David Friedman]

I put this question to Charles Perry, and got back a lengthy reply 
which amounted to "I don't know either; semolina is my preferred 
guess, but it might be something else or have a range of meanings."

>Nasrallah's translation of Al Warraq repeatedly refers to "samidh 
>flour (high in starch and bran-free)." Does anyone know, in modern 
>terms, what that would be? I've mostly used semolina, since that 
>shows up frequently in other period Islamic recipes, but I have no 
>reason to think it's actually right and it probably isn't.
>--
>David/Cariadoc
>www.daviddfriedman.com
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
>http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


-- 
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/